Recipe By henry
Published Jun 19th
Prep 25m Cook - Additional 2h Ready In 3d 2h 25m
Servings 3 1-quart jars Calories 6

This is a great authentic Korean dish: unlike in some kimchi, the sugar is from natural sources like persimmon and cucumber. It has a great flavor and just enough spice.

Recipe Ingredients

  • 1 head napa cabbage, chopped
  • ¼ cup salt, divided
  • 6 cloves garlic
  • 1 (1 inch) piece fresh ginger root, peeled and chopped
  • 1 small white onion, peeled and chopped
  • 2 tablespoons water
  • 3 green onions, minced
  • cayenne pepper to taste
  • 1 ripe persimmon, chopped
  • 1 small radish, shredded
  • 1 cucumber, diced

Cooking Directions

  1. 1 Rinse cabbage well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
  2. 2 Mix more salt into the cabbage and set aside for another hour. Wash and drain the cabbage. Combine the garlic, ginger, and onion in a blender with the water. Blend on high speed until smooth.
  3. 3 Stir together the rinsed drained cabbage, garlic-ginger mixture, minced green onions, cayenne pepper, persimmon, radish, and cucumber and mix well. Transfer the mixture into airtight containers, and refrigerate for 3 days before serving.

Nutrition Facts

  • Calories 6
  • Carbohydrate 1.3 g
  • Fiber 0.3 g
  • Protein 0.3 g
  • Sodium 1.9 mg
  • Sugar 0.4 g

Chef's Notes

You may use a small apple instead of (or in addition to) the persimmon, if you prefer. You may omit the cucumber, if desired.


  1. Used an apple instead of persimmon as the recipe submitter mentioned left out the option cucumbers and the one change I made is that I used sambal oelek instead of cayenne to get a more firey red color and more authentic taste. This needed more water than the recipe called for. In Henry's other Kimchi - Read more ...
  2. Born & raised in Seoul, and having tried many varieties of kimchi in my 39 years, I found this recipe very hard to call "Authentic Korean" as 1. Cayenne pepper isn't native to Korea so its not used in their cooking. The flavor profile alone of cayenne compared to Korean red peppers is very different - Read more ...
  3. This recipe is good. I loved the fact that it was so healthy. I just was not impressed enough to make it again in the future.
  4. so easy!!!!
  5. Very good. I used 2 tsp of cayenne and that seemed to be about right for us. This was my first time making kimchi and I will probably experiment with other recipes but I liked this.
  6. I serve as chef-in-residence at our annual church retreats. Served this kimchi at this year's event -- and it was a hit! Our international congregation has many Korean members and they were thrilled to see the kimchi offered in the salad bar! It packs a kick -- more than the kimchi at our local Korean - Read more ...
  7. I have never had "authentic" kimchi so I can't rate the recipe that way but this recipe is delicious. It was a hit with my family and guests. I have made it twice once a veggie version and once with one TBSP of fish sauce. I ended up soaking the cabbage in salt for about - Read more ...

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